Pastry/Pastries is a North American term for sweet baked goods made with a dough with a high fat content, however, is generally used colloquially to describe all sweet baked or fried goods. This usage is a modern term, as historically, as per The American Heritage Dictionary, the term was the similar to that used in British and Australian English. It is probable that the North American term comes from the French Pâtisserie, which not only describes the bakery that makes the products but the products themselves. This include cakes, desserts and sweet pastry based products, which are made by a pastry chef, which in France is called a pâtissier. Le Cordon Bleu believe that is how the liberal meaning has come in to usage.
List of pastries
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Name ImageOriginDescription Apple strudelCentral EuropeSliced apples and other fruit are wrapped and cooked in layers of filo pastry. The earliest known recipe is in Vienna, but several countries in central and eastern Europe claim this dish.Bakewell puddingUnited Kingdom (England)Said in a popular story to have been first created by accident in Bakewell around 1860, this has a flaky pastry base covered with raspberry jam and topped with custard and almonds. The Bakewell tart is similar but tends to use shortcrust pastry with a layer of sponge instead of custard. BaklavaOttoman EmpireAn Ottoman pastry that is rich and sweet, made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. BanitsaBulgariaPrepared by layering a mixture of whisked eggs and pieces of cheese between filo pastry, which is then baked in an oven BanketNetherlandsPopular during the Christmas season, prepared by rolling pastry dough around an almond paste, filling, and then baking it. The log is then cut into short lengths for serving, hot or cold. Bear clawUnited StatesSweet breakfast pastry. Beaver TailCanadaA fried dough pastry, individually hand-stretched to resemble a beaver's tail then covered in different toppings including cinnamon and sugar, fruit jams, chocolate, peanut butter, butter and garlic, and M&Ms. In some parts of Canada, it is also called an "Elephant Ear". Belokranjska poviticaSloveniaNational dish that consists of a pastry roll with fillings. (English: White country (or white mountain) rolled cake). Bichon au citronFranceSimilar to a turnover in size, shape, and made of puff pastry. A major distinguishing feature is that it is filled with lemon curd. The outer layer of sugar is sometimes partially caramelized. BirnbrotSwitzerlandA traditional turnover originating in Switzerland with a filling of dried pears BizcochoSpain, Latin AmericaThe name given in Spain and several Latin American countries to many variants of buttery flaky pastry and some cookies BocconottoItalyAn Italian pastry typical of the regions of Abruzzo, Apulia, and Calabria, usually eaten at Christmas BörekBalkans, Middle East, Central AsiaA family of pastries or pies found in the Balkans, the Middle East, and Central Asia. The pastry is made of a thin flaky dough, such as filo, with a variety of fillings, such as meat, cheese, spinach, or potatoes. Bossche bol NetherlandsSometimes called chocoladebol ("chocolate sphere") in its city of origin, is a pastry from the Dutch city of 's-Hertogenbosch (also called Den Bosch). It is effectively a large profiterole, about in diameter, filled with whipped cream and coated entirely or almost entirely with (usually dark) chocolate. BougatsaGreeceA Greek breakfast pastry consisting of semolina, custard, feta or minced meat filling between layers of filo. When with semolina or custard filling is considered a sweet dessert and is topped with icing sugar and cinnamon powder. BoyozTurkey (İzmir)A Turkish pastry of Sephardic Jewish origin associated with İzmir, Turkey. Boyoz paste is a mixture of flour, sunflower oil and a small addition of tahini. It is kneaded by hand, and the ball of paste is left to rest for 2 hours. The paste is then flattened to the width of a dish and left to repose again. It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours. When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and marinaded in vegetable oil for between half an hour and one hour. Their paste then takes an oval form and acquires the consistency of a millefeuille. The small balls can then be put on a tray into a very high-temperature oven, either in plain form or with fillings of cheese or spinach added inside. BriouatMoroccoA sweet puff pastry and part of Moroccan cuisine Bundevara SerbiaA pie filled with pumpkin, and could refer to either a savijača (made of rolled filo) or a štrudla (made of rolled dough). Both sweet and salty pies are made. Cannoli sicilianiItaly (Sicily)Cannoli consist of tube-shaped shells of fried pastry dough, filled with a sweet, creamy filling usually containing ricotta. They range in size from "cannulicchi", no bigger than a finger, to the fist-sized proportions typically found in Piana degli Albanesi, south of Palermo, Sicily. CaracSwitzerland (French)A Swiss pastry made of chocolate, usually found in the French part of Switzerland. ChaSanChina (Huai'an)A traditional Chinese pastry that is popular in Jiangsu Province, China, and especially in Huai'an, a historic city which is considered the home of Chasan. Chatti PathiriIndia (Kerala)A layered pastry made in the North Malabar and Malabar region, of Kerala State. It is made in both sweet and savory variations. The dish is very similar to the Italian lasagna. Instead of pasta, pastry sheets or pancakes made with flour, egg, oil and water are used. Choux à la crèmeFranceA light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Indonesian kue sus, churros and gougères. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry.ChurrosSpainMade out of fried choux pastry, very commonly eaten as breakfast in Spain, specially in the Madrid autonomous community. Churros are also found in Portugal and across Latinamerica. It is often eaten with powdered sugar and chocolate. Its shape can vary across countries. CocaSpainTypically made and consumed in territories of Catalan culture.Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995.Coca massegada There are many varieties of cocas, with the main four ones being sweet, savory, closed and open. Communist bandit pastryTaiwanA traditional Taiwanese pastry that resembles an ingot in shape, and is filled with seasonal vegetables such as cabbage and carrot, mixed with mung bean vermicelli and the vendor's signature pork stuffing, along with a fried egg. The thick pastry shell is pan-fried until crisp.ConversationFranceA patisserie developed in the late 18th century that is made with puff pastry, filled with a frangipane cream, and topped with royal icing. CornulețeRomania, MoldovaA pastry aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with Turkish delight, jam, chocolate, cinnamon sugar, walnuts or raisins. Cream hornA pastry made with flaky or puff pastry, filled with fruit or jam and whipped cream. The horn shape is made by winding overlapping pastry strips around a conical mold. After baking, a spoonful of jam or fruit is added, and the pastry is then filled with whipped cream. The pastry can also be moistened and sprinkled with sugar before baking for a sweeter, crisp finish. CrolineA flaky (typically puff) pastry filled with various (traditionally) salty or spicy fillings. Normally the top side of the pastry is latticed. Both sweet and savory croline varieties exist. CroquemboucheFranceA traditional dessert in French cuisine, its name comes from the French words croque en bouche, meaning 'crunch in the mouth'. A form of choux pastry that is generally served as a high-piled cone of chocolate, cream-filled profiteroles all bound together with threads of caramel. It is also decorated with sugared almonds, chocolate, flowers, or ribbons; sometimes also covered in macarons or ganache.Tacey Rosolowski, "Dessert time" It is traditionally served during wedding reception. CrostataItalyA rustic free-form version of an open fruit tart that may also be baked in a pie plate, having an inconsistent chunky filling Dabby-DoughsTraditionally made using the remnants of the dough leftovers from making the pie, they can also be prepared in large amounts by simply making a batch of pastry dough. The filling of a dabby-dough typically consists of a mixture of cinnamon and white sugar sprinkled on butter or margarine, rolled, sliced and baked.Dutch letter NetherlandsTypically prepared using flour, eggs and butter or puff pastry as its base and filled with almond paste, dusted with sugar and shaped in an "S" or other letter shape. It was introduced into the United States by Dutch immigrants in the mid 19th century. ÉclairFrance (likely)An oblong pastry made with choux dough filled with a cream and topped with icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry then is filled with a coffee- or chocolate-flavoured pastry cream (crème pâtissière), custard, whipped cream, or chiboust cream; and iced with fondant icing. The éclair probably originated in France during the nineteenth century. Egg yolk pastryTaiwanA traditional Taiwanese mooncake, in which the filling is made of salted duck egg yolk and red bean paste. Egg yolk pastries use naturally fermented salted egg yolks marinated in red soil with grape seed oil, and they are made with many layers. Empanada SpainA stuffed bread or pastry baked or fried in many countries in Western Europe, Latin America, and parts of Southeast Asia. The name comes from the Spanish verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing usually consists of a variety of meats, cheeses, huitlacoche, vegetables or fruits, among others. Empanadas trace their origins to Galicia and Portugal.Penelope Casas (1982), The Foods and Wines of Spain, Alfred A. Knopf, New York 1982 (p. 52) They first appeared in mediaeval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, it is believed that empanadas and the similar calzones are both derived from the Indian meat-filled pies, samosas.Clifford A. Wright (1999), A Mediterranean Feast, William Morrow, New York (p. 573)
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